Bon Appétit Management Company

What to pack for a kid’s lunch that doesn’t get boring over time? Bon Appétit Executive Chef John Koyanagi, who oversees daycare meals at Genentech in South San Francisco, has some ideas.

The dining hall at Roger Williams University isn’t your typical college cafeteria. Jonathan Cambra, director of culinary operations, includes local produce, meat, and seafood in the campus dining program while also minimizing food waste

From cooking Pinterest-worthy food to using “stealth nutrition,” here’s how our fresh food approach has improved the health and dining experiences of Rose-Hulman students and staff.

Café Allegro’s house-made veggie burger is composed of 10 seasonal vegetables roasted in olive oil, mixed with local chickpeas and pinto beans, and bound with notes of mashed sweet potato.

According to an online poll, 78.9% of respondents believe that the food at the dining halls has improved under Bon Appétit’s management. Much of this improvement has been attributed to Bon Appétit’s commitment to making dishes from scratch.

If you’re looking for affordable locavore food in San Francisco, the Hearth Table at the AT&T Garden is of the best places to try. There’s so much delicious, healthy food in SF!

Companies that we serve, like Google and Twitter, are working with organizations like San Francisco-based Food Runners to reduce waste and deliver food to those in need

The Presidio has become a great destination for food-loving families as well, a place where visitors can find more for kids than hot dogs or mac and cheese

New labels on select entrées and side items at campus dining facilities will help identify the “Better Choice,” thanks to a collaboration among Emory University, Emory Healthcare, and Bon Appétit

New retail spaces, private dining rooms, and from-scratch cooking coming soon to the University of Chicago